Barley Salad With Almonds Recipes

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley image

This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini

Provided by amanda l b

Categories Grains

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

300 g pearl barley (dry weight)
40 ml olive oil
1/2 lemon, juice of
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
1 red onion, finely diced
1 bunch flat leaf parsley, chopped
50 g almonds, toasted and chopped
100 g feta

Steps:

Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
Toss through the onion and parsley.
Top with the almonds and feta.

Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2

BARLEY SALAD WITH ALMONDS AND APRICOTS

Barley Salad With Almonds And Apricots image

This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan.

Provided by NIBLETS

Categories Salad Grains

Time 1h25m

Yield 11

Number Of Ingredients 14

Ingredients

1 ½ cups pearl barley
4 ½ cups water
1 tablespoon canola oil
1 red onion, thinly sliced
¾ cup dried apricots, sliced
½ cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon salt
1 pinch ground nutmeg

Steps:

Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 34.5 g, Cholesterol 1.3 mg, Fat 4.2 g, Fiber 6.1 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 125.9 mg, Sugar 10.2 g

BARLEY-APRICOT SALAD

Barley-Apricot Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 57 grams, Fiber 9 grams, Protein 11 grams

BARLEY SALAD WITH ALMONDS RECIPE

Barley Salad With Almonds Recipe image

Make and share this Barley Salad With Almonds Recipe recipe from Food.com.

Provided by tried-and-tested

Categories Low Protein

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricot, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg

Steps:

Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature.
Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown.
Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well.
In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well.
Serve when it is at room temperature.

Nutrition Facts : Calories 203.3, Fat 4.5, SaturatedFat 0.6, Cholesterol 1.5, Sodium 141.6, Carbohydrate 37.4, Fiber 6.4, Sugar 11.4, Protein 5.8

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